Weekly Cuts, Specials, and What's Fresh at the Shop
Some weeks on Meat & Greet, it's all about what's in the case right now. Myke Stittsworth runs through this week's fresh cuts, what's on special, and what he'd grab if he were shopping his own counter.
This is the kind of inside knowledge you get from knowing your butcher. Myke talks about which cuts are at their best right now, what's priced to move, and simple ways to cook whatever you pick up tonight.
Why It's Worth Knowing Your Butcher
- What's freshest isn't always what's most expensive
- Seasonal availability affects what's in the case
- Your butcher can cut to order — don't be afraid to ask
- Weekly specials are the best way to try something new
About Meat & Greet
Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.
🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes
🍖 Recipe: Quick Stittsworth Pork Chop Skillet
A weeknight winner that's on the table in under 30 minutes. Tender Stittsworth pork chops paired with a savory pan sauce.
Ingredients
- 4 Stittsworth Pork Chops (3/4-inch thick)
- 2 tbsp butter
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup apple juice
- Salt and pepper to taste
Instructions
- Season the Stittsworth Pork Chops generously with salt and pepper.
- Heat butter in a large skillet over medium-high heat until foaming.
- Sear the pork chops for 4--5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, cook onions and garlic until softened and fragrant, about 2 minutes.
- Pour in chicken broth and apple juice, scraping up browned bits from the bottom.
- Return the pork chops to the skillet and simmer for 8--10 minutes until cooked through. Serve hot with sauce.
Pro Tip: Don't skip the searing step -- it locks in moisture and creates a flavorful crust. Stittsworth pork is lean, so avoid overcooking; aim for 145°F internal temperature.